Sour Cream Cake with Strawberry Puree Recipe
Ingredients
- Cake:
- 1 1/2 c flour
- 1/2 c powdered milk
- 3 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c splenda
- 1 c (2 sticks) unsalted butter, softened
- 1 16oz tub sour cream
- 5 eggs
- 1 tsp vanilla
- Strawberry Puree:
- 1 large handful of strawberries, cored
- 1 tbsp splenda
- Whip Cream:
- 1 c whipping cream
- 1 tbsp splenda
Directions
- preheat oven to 350
- In Med. bowl sift together all dry ingredients except the splenda, set aside.
- In separate bowl cream splenda and softened butter. Add eggs one at a time, beating well after each. Add sour cream and vanilla and mix well.
- While mixing add flour mixture a bit at a time until everything is smooth and combined. Pour into 2 greased 9in cake pans.
- Bake at 350 for 30-35 min. or until golden and toothpick inserted in center comes out clean. Remove to cooling rack until completely cool.
- In food processor combine cored strawberries and splenda. Puree until smooth. Smooth light layer onto first layer of cake. Top with the second layer of cake. Pour the remaining puree over top and set aside.
- Pour cold whipping cream into a cold glass or metal bowl. Beat until it starts to get fluffy. Add splenda and continue beating until light and fluffy. Cover the cake with cream and enjoy! Messy, but tasty!
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